Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

Nice to know the basics. From the food blog bakingsheet.

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
  3. In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
  4. In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
  5. Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
  6. Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
  7. Slice the cake into 2 or 3 layers (or squares) and fill as desired.
Most Helpful

5 5

Lovely and golden on the outside, perfect texture on the inside! I was looking for a nice simple single layer to make a lighter Boston Cream pie, and this was exactly what I was looking for. I used extra vanilla instead of the lemon. To make the light Boston Cream pie, I split the cake into two layers and filled it with diet Jello pudding to which I added extra vanilla. I topped it with a thin layer of semi-sweet chocolate melted with a bit of milk. Delicious!